BUTTERNUT SQUASH, CAULIFLOWER & BEEF SHEPHERD'S PIE
I love to get creative with classic dishes, such as this colorful version of shepherd's pie. Adding squash and cauliflower boosts the nutritional value and cuts the calories. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Combine 2 tablespoons melted butter, syrup and pepper; toss with squash to coat. Roast squash in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Transfer to a large bowl; mash until smooth, stirring in thyme., In a large skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink, 6-8 minutes; drain. Stir in soup mix and water; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 4-6 minutes. Transfer to a greased 13x9-in. baking dish., Top evenly with cauliflower. Sprinkle with garlic; drizzle with remaining melted butter. Spread squash mixture over top. Bake, uncovered, until cauliflower is tender, 35-40 minutes. Sprinkle with cheese. Let stand 10 minutes before serving.
Nutrition Facts : Calories 438 calories, Fat 23g fat (11g saturated fat), Cholesterol 90mg cholesterol, Sodium 798mg sodium, Carbohydrate 37g carbohydrate (11g sugars, Fiber 9g fiber), Protein 25g protein.
TURKEY SHEPHERD'S PIE WITH BUTTERNUT SQUASH
This is a great twist on a basic shepherd's pie that has a ton of flavor with butternut squash, ground turkey, and sweet potatoes. A lighter, but still hearty version of a great comfort food! Also very adaptable depending on what you have on hand.
Provided by BlbryCpcake
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h22m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place squash halves on a baking sheet. Brush insides with about 1 tablespoon olive oil and season with salt and pepper.
- Bake in the preheated oven until squash is tender enough to scoop out and mash, about 30 minutes. Leave oven on.
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Heat 1 tablespoon oil in a skillet over medium-high heat; stir in onion and garlic. Season with salt and pepper. Saute until onion has softened and browned, 5 to 7 minutes.
- Remove 1/3 of the onion-garlic mixture. Add ground turkey to the skillet with the rest of the onions. Saute until turkey is no longer pink, 5 to 7 minutes. Add turkey gravy, Worcestershire sauce, thyme, and oregano. Cook and stir until flavors combine, 2 to 3 minutes.
- Remove and discard squash seeds and scoop insides into a bowl. Add sweet potatoes, reserved onion-garlic mixture, butter, and milk; mash together until smooth.
- Spread turkey mixture into the bottom of a 9-inch square baking pan. Top with corn and peas; add the sweet potato mash last. Sprinkle with chili powder.
- Bake in the hot oven until top begins to brown, 30 to 45 minutes.
Nutrition Facts : Calories 220.6 calories, Carbohydrate 25.3 g, Cholesterol 45.6 mg, Fat 8.2 g, Fiber 4 g, Protein 13.7 g, SaturatedFat 2.3 g, Sodium 165.5 mg, Sugar 5 g
SQUASH-TASTIC SHEPHERD'S PIE
Steps:
- Preheat the oven to 400 degrees F.
- Place the squash in a large microwave-safe dish with 1/2 cup of water. Cover the bowl and cook the squash in the microwave for 12 to 14 minutes, until the squash is soft.
- Meanwhile, bring a medium skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it's slightly browned, 2 to 3 minutes.
- Raise the heat to medium high. Add turkey, chopped garlic, 1/4 teaspoon of salt, garlic powder, onion powder, and black pepper to the skillet. Cook and crumble until the turkey is fully cooked, about 12 minutes.
- Drain any excess liquid from the skillet, and transfer the mixture to a casserole dish sprayed with nonstick spray. Evenly top with gravy, followed by frozen mixed veggies. Set aside.
- Drain the excess water from the squash and mash well. Add butter and the remaining 1/4 teaspoon of salt and mix thoroughly. Evenly layer the squash mixture over the mixed veggies.
- Bake in the oven until the topping is slightly crispy, 20 to 25 minutes. Enjoy!
Nutrition Facts : Calories 283, Fat 9 grams, Sodium 650 milligrams, Carbohydrate 25.5 grams, Fiber 4 grams, Protein 25 grams, Sugar 5.5 grams
SHEPHERD'S PIE IN A HALF-ROASTED SQUASH
Steps:
- Preheat oven to 400 degrees F. In a large pan over medium heat, add oil and onion. Saute onion until soft, but not brown. Add ground lamb to pan and continue cooking for 12 minutes or until cooked through and browned. Season with salt and pepper. In a separate, small pan over medium low heat add 2 tablespoons butter and corn kernels. Cook for 3 minutes and season with salt and pepper.
- Cut butternut squash in half and place skin side down on a baking pan. Roast the butternut squash for approximately 40 minutes at 400 degrees F or until very soft. When finished, cool slightly and scoop out meat from the skin with a large spoon. In a bowl, mash the butternut squash and add 2 tablespoons of butter and 1 tablespoon brown sugar. Season with salt and pepper, place aside.
- Peel potatoes and place in a large pot. Add enough cold water to cover potatoes by 1 inch. Put pot, covered over high heat and bring to a boil until a thin bladed knife or toothpick can be inserted easily, about 15 minutes. Drain and mash potatoes with 4 tablespoons of butter and 1/4 sour cream. Season with salt and pepper and put aside.
- Cut acorn squash in half the long way and remove seeds with a spoon. Cut a small piece off the back of the squash so it will lay flat on a baking sheet. Roast cut side up for 40 minutes at 400 degrees F until soft.
- To assemble, place equal amounts of corn in each acorn squash to form the first layer. To create the second and third layers, place a generous amount of ground lamb and butternut squash on top of the corn. Top with mashed potatoes using either a spoon or pastry bag and pipe. Place filled squash on baking sheet pan and roast in the oven for 20 minutes at 400 degrees F or until potatoes are browned. Serve hot with brown gravy.
BUTTERNUT SQUASH SHEPHERD'S PIE
Fall is when Canadians start looking for hearty comfort food. But dishes that warm the soul don't have to be the calorie bomb we often expect. Rose Reisman, cookbook author and renowned healthy living advocate, serves up a new take on a family favourite, with only 270 calories and a healthy 25.6g of protein per serving.
Provided by Mary Jenny
Categories < 60 Mins
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Lightly coat a 9-inch square baking dish and a large baking sheet with cooking spray.
- Place a large nonstick skillet, lightly coated with cooking spray, over medium-high heat. Add oil and onion and sauté for 3 minutes. Add garlic and carrots and sauté for 3 minutes. Add ground beef and sauté for 5 minutes or until no longer pink, breaking up the meat as it cooks.
- Add flour and cook for 1 minute. Add tomato paste, stock, tomato sauce, basil, salt and pepper. Cover and cook on low heat for 3 minutes or until thickened. Add edamame and cook for one minute. Place in baking dish.
- While meat mixture is being prepared, place squash onto baking sheet and roast for 25-30 minutes, until just tender. Place in a bowl and mash, adding corn oil, grated parmesan, salt and pepper. Spoon over meat filling, sprinkle with cheese and bake for 5 minutes.
- Full nutritional information and more recipes by Rose Reisman are available at www.makegood.ca.
Nutrition Facts : Calories 242.5, Fat 10.1, SaturatedFat 4, Cholesterol 46.6, Sodium 292.4, Carbohydrate 19.4, Fiber 4, Sugar 4.8, Protein 20.3
VEGAN SHEPHERD'S PIE
A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes. It's low calorie, low fat, and perfect for when the nights draw in
Provided by John Torode
Categories Dinner, Main course, Supper
Time 1h50m
Yield Serves 8 (makes eight individual or two large pies)
Number Of Ingredients 21
Steps:
- Put the unpeeled potatoes in a large saucepan, cover with water, bring to the boil and simmer for 40 mins until the skins start to split. Drain and leave to cool a little.
- Meanwhile, heat the vegetable oil in a large heavy-based sauté pan or flameproof casserole dish. Add the mushrooms, leeks , onions, carrots and the stock cube and cook gently for 5 mins , stirring every so often. If it starts to stick, reduce the heat and stir more frequently, scraping the bits from the bottom. The veg should be soft but not mushy.
- Add the garlic, tomato purée, paprika, squash and herbs. Stir and turn the heat up a bit, cook for 3 mins, add the celery, then stir and cook for a few more mins.
- Tip in the chickpeas along with the water in the can and reserved mushroom stock. Add the peas and spinach and stir well. Cook for 5 mins, stirring occasionally, then season, turn off and set aside. There should still be plenty of liquid and the veg should be bright and a little firm.
- Peel the potatoes and discard the skin. Mash 200g with a fork and stir into the veg. Break the rest of the potatoes into chunks, mix with the olive oil and parsley and season.
- Divide the filling into the pie dishes and top with the potatotes. Heat oven to 190C/170C fan/gas 5 and bake the pies for 40-45 mins, until the top is golden and the filling is heated through. If making individual pies, check after 20 mins. Best served with tomato ketchup - as all great shepherd's pies are.
Nutrition Facts : Calories 348 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
More about "butternut squash shepherds pie recipes"
BUTTERNUT SQUASH AND THYME SHEPHERD’S PIE
From realthekitchenandbeyond.com
Servings 8Total Time 30 minsEstimated Reading Time 5 mins
- Put 1 cup water in bottom of Instant Pot. Place steamer basket** in insert and add cubed butternut squash. Close and seal Instant Pot and set for manual high pressure 5 minutes. After cooking, do a natural pressure release for 5-10 minutes then release any remaining pressure.
- Heat oil in a large frying pan over medium-high heat. Add diced onion and garlic. Stir frequently. When onion is soft, add ground meat.
HEALTHIER SHEPHERD'S PIE RECIPE - THE LEMON BOWL®
From thelemonbowl.com
BUTTERNUT SQUASH SHEPHERD’S PIE (PALEO, WHOLE30)
From perchancetocook.com
BUTTERNUT SQUASH SHEPHERD'S PIE - FOXY FOLKSY
From foxyfolksy.com
BUTTERNUT SQUASH SHEPHERD'S PIE - MAZOLA® OILS
From mazola.ca
INDIVIDUAL VEGETARIAN SHEPHERD'S PIE - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
1 HOUR PLANT-POWERED BUTTERNUT SQUASH SHEPHERDS PIE (VEGAN, …
From willfrolicforfood.com
VEGAN BUTTERNUT SQUASH SHEPHERD'S PIE - HOOKED ON PLANTS
From hookedonplants.ca
VEGETARIAN SHEPHERD’S PIE RECIPE - BBC FOOD
From bbc.co.uk
BUTTERNUT SQUASH SHEPHERD’S PIE - PARENTSCANADA
From parentscanada.com
BUTTERNUT SQUASH SWEET POTATO SHEPERD’S PIE | ORCHIDS + SWEET …
From orchidsandsweettea.com
SWEET POTATO AND BUTTERNUT SQUASH SHEPHERD'S PIE IS FALL …
From thekitchn.com
BUTTERNUT SQUASH SHEPHERD’S PIE FROM MAZOLA
From calgaryguardian.com
BUTTERNUT SQUASH & LENTIL SHEPHERD'S PIE | VEGAN IN LOVE
From veganinlove.com
BUTTERNUT SQUASH SHEPHERD'S PIE - GIRL IN THE LITTLE RED KITCHEN
From girlinthelittleredkitchen.com
SQUASH AND SAUSAGE SHEPHERD'S PIE - BETTER HOMES & GARDENS
From bhg.com
You'll also love